Eggplant and broccoli make a great combination in this simple Indian style vegetable stir-fry recipe. This recipe is both vegetarian and vegan. Serve over rice if desired.
Ingredients:
- 2 tbsp olive oil
- 1 eggplant, diced
- 2 cups broccoli, chopped
- 1 tsp salt
- 2 cloves garlic, minced
- 1/4 tsp asafetida (optional)
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 3 tbsp water
Preparation:
Sautee the eggplant and broccoli in the olive oil over high heat for 3-5 minutes, until eggplant is lightly browned.
Add salt, asafetida, cayenne and paprika and stir to mix well.
Reduce heat to medium low. Add water and cover. Allow to cook another 5-7 minutes, until broccoli is tender.
Serve over rice if desired and enjoy your Indian style vegetable stir-fry!
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